SPINACH, MUSHROOM AND CHEESY BACON MUFFINS
This Savoury Muffin recipe is quite an indulgence and I absolutely love them straight out the oven smothered in butter. The recipe can be adapted for veggies by removing bacon and adding feta, sun dried tomatoes etc.
Provided by tinkadall
Time 38m
Yield Makes 12
Number Of Ingredients 0
Steps:
- In a frying pan (skillet) fry bacon over a medium-high heat until light and golden stirring often, about 4 minutes.
- Remove to a kitchen paper covered plate.
- Increase heat to high, add oil and mushrooms to the frying pan and cook for 5 minutes till tender and then set aside to cool.
- Put the Frozen blocks of spinach in the pan and allow to defrost with a drop of water on a low heat. Drain the spinach of any excess water and set aside to cool
- Preheat oven to 200 degree celsius
- Grease a 12 hole muffin tin (regular size)
- Sift flour, baking powder and pepper into a bowl, add cheese and mix together.
- Whisk butter, egg and milk in a jug and pour into dry ingredients, stirring gently until almost combined.
- Fold through the bacon, mushrooms and spinach
- Spoon mixture into prepared muffin tin.
- Sprinkle with pumpkin seeds
- Bake for about 15 to 18 minutes. Poke with a wooden toothpick and when removed there should be no crumbs on the toothpick - this will be an indication that the muffins are cooked through.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
